Literay Fact Literay Fact 2541-8297 2542-2421 IWL RAS https://doi.org/10.22455/2541-8297-2026-40-148-169 Research Article Articles “Cuisine Introduced into Literature!”: The Culinary Recipes of “Ekonom” Magazine in the 1840s Lougovtsova Svetlana L. editor@litfact.ru 2026 Thaddeus Bulgarin (Tadeusz Bułharyn) Ekonom magazine Russian periodical press 19th century history of journalism culinary recipes gastrosophy gastronomy Copyright © 2026, IWL RAS 2026 The article analyzes the “Cuisine” section of the magazine Ekonom, edited by Faddei Bulgarin (1841–1844). The author examines the revolutionary changes in French culinary literature during the first third of the nineteenth century, transforming it into an independent literary field. The article traces the development of culinary literature in Russia from the late eighteenth century, with particular attention paid to publications of the 1840s, primarily those appearing in the periodical press. The chronological sequence of such publications is established, and the distinctive features of their authors’ literary styles are identified. Particular attention is paid to the role of Bulgarin as the initiator and author of the “Cuisine” column. It is argued that he shaped the content of the column independently, brought a degree of originality to it, and published his own recipes alongside those of others. His interest in gastronomy was comprehensive: he not only published his own and others’ articles in periodicals, but also acted as a gastronomic critic. His appreciation of refined cuisine was combined with practical culinary skills, which he demonstrated to the readers. The culinary texts published in the Ekonom merit further study as valuable sources for the history of everyday life and as a significant element of the Russian literary process. 1. 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